{"created":"2023-07-25T09:58:36.596413+00:00","id":1736,"links":{},"metadata":{"_buckets":{"deposit":"790ecc20-120f-4f47-a66e-f4266de61506"},"_deposit":{"created_by":15,"id":"1736","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1736"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001736","sets":["187:189:377","187:190:437","187:190:438","187:191:345","41:291","70:344"]},"author_link":["2817","2565","2819","1996","2567","2818"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-12-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"410","bibliographicPageStart":"405","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"日本冷凍空調学会論文集"},{"bibliographic_title":"Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Nowadays, fluorescence spectroscopy has been used as a potential method for nondestructive quality measurement of food materials. Fluorescence fingerprint (FF) of adenosine 5’-triphosphate (ATP) has been observed during the quality assessment of different raw food materials. Although the fluorescence spectra of ATP can be affected by various factors including pH, the details are not clarified yet. Thus, the study attempts to demonstrate the effects of pH (5.0-8.0) on the FF data of ATP standard solutions (10, 5 and 1 µmol/mL for both frozen and non-frozen states). The results of the present study revealed that the strength of the fluorescence signal was influenced by not only the concentration of ATP but also by the pH of samples. The highest fluorescence intensities were observed from the non-frozen ATP solutions at pH 5.0 for each concentration which declined drastically with increasing pH. The majority of frozen ATP samples showed the similar trends of wavelength conditions to get highest fluorescence intensity. Small pH changes affected the intensity and spectral characteristics of FF and it even shifted the peak wavelength conditions. The implementation of this method would be a help to ensure the validity of FF and optimize it as a technique that can be used to verify the effects of pH on many constituents of food."}]},"item_3_description_63":{"attribute_name":"研究課題番号","attribute_value_mlt":[{"subitem_description":"16K16262"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本冷凍空調学会"}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.11322/tjsrae.16-29_OA","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Publisher's Version/PDF (OpenAccess)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.11322/tjsrae.16-29_OA","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"日本冷凍空調学会 "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jsrae.or.jp/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"KAKEN研究課題: 蛍光指紋によるマグロの鮮度および熟成度の非破壊モニタリング"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-16K16262/","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"研究代表者: 柴田 真理朗 (東京海洋大学)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://nrid.nii.ac.jp/ja/nrid/1000040590360/","subitem_relation_type_select":"URI"}}]},"item_3_relation_28":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"130006300607","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13444905","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11125910","subitem_source_identifier_type":"NCID"}]},"item_3_subject_62":{"attribute_name":"件名","attribute_value_mlt":[{"subitem_subject":"科学研究費研究成果"}]},"item_3_subject_64":{"attribute_name":"科学研究費研究課題","attribute_value_mlt":[{"subitem_subject":"蛍光指紋によるマグロの鮮度および熟成度の非破壊モニタリング"},{"subitem_subject":"Nondestructive measurement of freshness and maturity of tuna by fluorescence fingerprint"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Rahman Md. Mizanur"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shibata, Mario"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Nakazawa, Naho"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Hagiwara, Tomoaki"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Osako, Kazufumi"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"岡﨑, 惠美子"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Frozen food","subitem_subject_scheme":"Other"},{"subitem_subject":"Instrumentation","subitem_subject_scheme":"Other"},{"subitem_subject":"Fluorescence fingerprint","subitem_subject_scheme":"Other"},{"subitem_subject":"Nondestructive","subitem_subject_scheme":"Other"},{"subitem_subject":"ATP","subitem_subject_scheme":"Other"},{"subitem_subject":"pH","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"Effects of pH on the Fluorescence Fingerprint of ATP","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effects of pH on the Fluorescence Fingerprint of ATP"}]},"item_type_id":"3","owner":"15","path":["291","344","345","377","437","438"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-05-27"},"publish_date":"2019-05-27","publish_status":"0","recid":"1736","relation_version_is_last":true,"title":["Effects of pH on the Fluorescence Fingerprint of ATP"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:42:22.106243+00:00"}